Potato and Leek Cakes with Blue Cheese Sauce

By

Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.

View complete recipe

  • 8

Ingredients

  • Sauce:
  • 1 cup fat-free sour cream
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Cakes:
  • Cooking spray
  • 1 cup diced leek
  • 6 cups shredded peeled baking potato (about 2 pounds)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten

Preparation

Step 1

To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.

2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.

3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.

Nutritional Information
Calories:222
Fat:5.5g (sat 3.1g,mono 1.6g,poly 0.4g)
Protein:8.4g
Carbohydrate:33.9g
Fiber:2.1g
Cholesterol:69mg
Iron:1.1mg
Sodium:448mg
Calcium:136mg

View complete recipe